Have you ever had Vietnamese Iced Coffee? If not, you’re in for a real treat especially if you love sweet strong coffee drinks!
Vietnamese iced coffee is a traditional drink that has gained so much popularity and it’s now being offered at many craft coffee houses. So what exactly is Vietnamese iced coffee and how it it different from tradition Western versions of iced coffee? Vietnamese iced coffee or cà phê ?á or cafe da in the Vietnamese language is a classic and popular coffee drink. Traditionally it was made in a little metal Vietnamese coffee drip filter placed on top of a glass. Inside the dripper are strong or dark roast coffee grounds. Sweetened condensed milk is added to the bottom of the glass and that’s what gives the coffee it’s strong sweetness. This is what makes Vietnamese iced coffee unique because the use of sweetened condensed milk. Hot water is then placed on top of the grounds in the dripper and the the coffee slowly drips into the glass with the condensed milk. When the coffee is completely dripped from the grounds into the glass, ice is then added. Give the drink a good stir and what you have is a delicious sweet and strong coffee drinks.
Watch the video on how to make Vietnamese Iced Coffee Recipe
There’s different ways too make it without the traditional dip and with espresso on hand, it’s easy to make a great cup of Vietnamese iced coffee. Many coffee houses outside of Vietnam are serving up this speciality drink to many happy coffee drinkers who love this sweet and potent beverage. So although you’ll find this delicious Vietnamese iced coffee in Vietnamese restaurants, cafes and Non-Vietnamese establishments, it’s super easy to make. Best of all, you can adjust the concentration of sweet and coffee strength to your personal taste.
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Make Vietnamese Iced Coffee Traditional Style:
We tend to be a bit obsessive over coffee. Here’s some of our favorites for traditional Vietnamese Iced Coffee:
- Pour the sweetened condensed milk into an 8-10 oz glass.
- Remove the top screen from the coffee filter. Put the ground coffee in the filter, screw screen back on, compacting the grounds. Place filter on the glass with the sweetened condensed milk. Pour just enough hot water to cover the grounds and let sit for 30 sec.
- Loosen the filter screen screw at least 2 full rotations. Pour hot water to top of filter, cover and let sit until water has gone all the way through filter. (should be @ 5 min. at a rate of 3-4 drips/sec. If it is faster, coffee's grind is too coarse. If slower, coffee's grind is too fine.)
- When water has passed though filter, remove filter from glass. Stir coffee and sweetened condensed milk together. Add ice and enjoy.
Note 1: For a slightly less sweet version, combine the sweetened condensed milk with half and half before adding it to the cup. Usually we'll mix about 1/2 sweetened condensed milk - 1/2 half and half.
Note 2: For a hot version, just omit the ice at the end of the recipe. In Vietnam the hot version will often be served in a cup of hot water to help keep it warm longer.
Note 3: For a quick version, replace the Vietnamese style brewed coffee with a 2 ounce shot of espresso.